Shrimp Egg Rolls

Ingredients

• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion.
• Stir in shrimp, soy sauce garlic powder and white pepper.
• Pour beaten egg into a skillet placed over medium heat, cook flat and thin, flipping once, until done.
• Remove from skillet, cool and chop finely.
• Stir egg into cabbage mixture.
• Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
• Mix 1 tbs cornstarch with 2 tbs cold water and set aside.
• Place 2 or 3 tbs of the shrimp mixture into the center of an egg roll skin.
• Dip a spoon into the water and cornstarch mixture and moisten all corners but the bottom corner.
• Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture.
• Fold corners in from the sides and press to stick against folded roll, then the rest of the way. Repeat with the remaining egg roll wrappers.
• Deep fry or pour oil into a deep frying pan to a depth of 3-4 inches and heat to 350 degrees.
• Fry egg rolls in batches until they are golden brown.
• Drain on a wire rack, then serve with a dipping sauce of your choice.